Mindful Consumption

Students champion local food choices

Students in Jan Knoedler and Nancy White's "Mindful Consumption" class wanted to do something to spread the word about the benefits of local, sustainable agriculture.

The class had discussed various aspects of the consumption of food, electronics and education and the benefits of shopping close to home. When it came time to develop a final project, they decided to put together an online list of nearby organic farms.

"We talked about mindful eating - how we consume food - and the effort it takes to get our food to us," says Jenna Zauk, a junior sociology major. "We decided to take it a step further and get the word out about the health benefits of eating a local diet."

The project was a way for the students to make a difference, says White, who along with Knoedler is a professor of economics.

"We examined the philosophical, ethical, environmental and religious perspectives of food consumption," she says. "We took a broad view not only of what we eat but how our food choices feed both nutritional and emotional needs. When you are mindful, you are aware of what and why you are eating and more clear about the consequences of your food choices."

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